A Loaf of Bread That Tastes Exactly like Stuffing (Really!)

November 12, 2016

Call it stuffing, call it dressing, call it whatever you want: It's utterly, addictively delicious. I consider stuffing the unsung hero of the Thanksgiving table. Give me the choice to eat only one dish (perish the thought!), and I'd choose stuffing, hands down. For starters, it's far and away the most flavorful—savory with herbs and spices and dripping with butter. Stuffing has everything in one: vegetables, dairy, bread, and often meat. There's a gorgeous interplay of texture with softened celery and crisp, buttery cubes of bread. Plus, it tastes very good the next morning.

We spy those stuffing spices. Photo by Posie Harwood

And let's be honest here, since we're all friends: The bread is the best part. Without, stuffing would merely be a humble vegetable side: delicious, sure, but not showstopping. So, imagine my excitement when I stumbled upon a recipe (hidden in the Fleischmann's Yeast Canada archives) for Harvest Stuffing Bread, a tender-crumbed, golden loaf laced with all the classic flavors of stuffing.

This bread is excellent. Full stop. It also happens to be quite forgiving, so you can make it when you're in the tizzy leading up to the main event, and not worry about needing to fuss over it. It's versatile, too. Turn it into rolls and bake them in a round pan, divide the dough into long ropes and twist them into coils, or toss the whole mound of dough into a Dutch oven and bake it without shaping it. (The latter is my recommended method. Go easy on yourself!)

Photo by Posie Harwood

As it bakes, you'll find yourself glancing around the kitchen looking for the pan of stuffing, because it smells and taste just like it. There's onion powder, parsley, sage, thyme, marjoram, rosemary, black pepper, and plenty of butter. And so as not to forget the vegetables, you'll add a generous sprinkling of celery seed on top.

Try this stuffing bread. I suspect you'll love it so much, it'll become your favorite way to enjoy Thanksgiving year-round without needing to deep-fry a turkey in the sweltering heat of July.

Posie Harwood is a writer, photographer, and food stylist based in New York. You can read more of her writing here.

Tell us: Is stuffing your favorite thing on the Thanksgiving table?



PJ I. November 10, 2017
Yum... My grandmother always made her German stuffing with breakfast sausage. I think I might try crumbling/browning it and use it as an add-in. Might have to take it for a trial run this weekend...
PJ I. November 10, 2017
Yum... My grandmother always made her German stuffing with breakfast sausage. I think I might try crumbling and browning it and use it as an add-in. Might take it for a trial run this weekend...
Kim November 16, 2016
Would this work with whole wheat flour?
Author Comment
Posie (. November 16, 2016
Definitely! I'd suggest starting by replacing 1/3 of the AP flour with whole wheat and then upping from there -- you wouldn't want to replace all the flour with WW because it would likely be a bit too dense.
Lisa C. November 15, 2016
Oh my goodness! This is awesome! It takes JUST like stuffing---I am so happy. Easy peasy to make and bake (I made the loaf) LOVE LOVE LOVE!!!
Thayer A. November 13, 2016
any comments on making this gluten free?
Lisa November 13, 2016
I have a question. Can you freeze the dough to use later? New baker and not sure of the ins and outs of breads yet.
Robby H. November 12, 2016
I've been looking for something like this. There was a request a couple of years ago for "stuffing bread" to make leftover turkey sandwiches on. Bingo!
HalfPint November 12, 2016
You had me at 'stuffing' :)
Shelley M. November 12, 2016
I think this would also make nice dinner rolls.
Liza November 12, 2016
Why not use chicken stock in place of the water? The protein would probably make it down better, not to mention add another dimension of flavor.
Liza November 12, 2016
Brown not down
Author Comment
Posie (. November 12, 2016
Hm, certainly worth a shot! You definitely won't have any issue getting the bread to brown nicely just using water, as with any bread dough, but chicken stock would be an interesting experiment flavor-wise. Let me know how it turns out if you try it!